Biscoff Granola Bars

Biscoff Granola Bars

Hi everybody :)

I'm working on another biscoff recipe! It's a no-bake granola bar recipe that's comes together with easy.  This recipe come from  Connie's blog. I love visiting other bloggers, checking out their recipes and ideas. I just happen to stumble across this one when I was on Pinterest, the greatest invention since Facebook!  

 Biscoff Granola Bars adapted from Measured by the Heart

Ingredients

1/4 cup butter
1/4 cup brown sugar
1/4 cup honey
1/4 cup Biscoff spread(I used the crunchy Biscoff spread)
1 cup quick oats
1 cups rolled oats
1/2 cup Rice Krispies cereal
1/2 cup chopped honey roasted peanuts (or chopped pretzels) (I used sliced almonds)
1/4 cup chocolate chips

Directions

Combine butter, sugar, honey, and Biscoff over medium heat, just until everything is dissolved and melted. 

In a large bowl, combine oats, cereal, peanuts, and chips.

Pour Biscoff mixture over oat mixture, and stir to combine. (This will be very stiff, just keep stirring)

Place in a greased quarter sheet pan, or an 8×8 pan lined with parchment or wax paper. (I used aluminum foil.) 

Refrigerate for 30-60 minutes, until firm.
Cut into 18 pieces. Store uneaten bars in the fridge.

What I Did and/or Think:

I wanted thicker bars, so I doubled the recipe and using a 11x7" pan.  I also wanted a  nutty bar, but I didn't have peanuts, so I used almonds and the crunchy Biscoff spread instead.

I think the biscoff mixture was too hot when I added it to the oatmeal mixture, which caused the chocolate chips to melted, so I added more chips. Delicious. These bars are definitely a Delicious REPEAT! 

Thanks to Connie for sharing this recipe :)

 ENJOY! Come again.... 

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Biscoff Sock-It-To-Me Pound Cake: Biscoff with a Southern Flair

Biscoff Sock-It-To-Me Pound Cake:  Biscoff with a Southern Flair

Biscoff Sock-It-To-Me Pound Cake

Hi everybody :)

It's a new year with new outlooks and new beginnings. I hope everyone had a safe and joyous holiday. Kicking the year off to a sweet start, have I got a recipe for you...

Have you heard of biscoff yet? Do worry, you're not alone, I just found out about it about a year ago. I won a jar from  The Spiffy Cookie , another great blog. IT. IS. AWESOME! The caramel cinnamon taste had me, craving for more. I became a desperate woman, because at first, biscoff was NOT sold where I lived! : (  If you can't find it in your area it sold here and here.) I found I better way of getting it, my daughter. When she's away at college I get her to sent it to me, or bring it whenever she comes home. : ) I STACK UP!!
   
I wanted to make a pound cake that SSCREAMMMM southern, and nothing more southern than a Sock-It-To-Cake. This cinnamon-bundt-cake-creation is usually made using a cake mix. But I wanted a made from-scratch cake, that's when a stumble across this one. It has the basic ingredients of a sour cream pound cake with a Biscoff flair. So I wanted to expand on the cinnamony taste by adding the filling of the Sock-It-To-Cake. Genius, right? Yeah, I know :) Well here's what I did...

Biscoff Pound Cake with Glaze  adapted from Ryan Bakes

Ingredients:

2 sticks unsalted butter, softened
2 3/4 cups sugar
3 cups cake flour
1/4 tsp. baking soda
1/2 tsp. salt
6 eggs
1/2 cup sour cream
1/2 cup + 2 Tbs. Biscoff spread
2 tsp. vanilla

Instructions:
Preheat oven to 325 degrees.  Grease and flour a large 12 cup bundt pan. Cream butter and sugar until light and fluffy in the bowl of a stand mixer.  Add eggs, one at a time, beating after each addition.
In a separate large bowl, sift cake flour, baking soda, and salt.  Add a third of the flour mixture to the batter, alternating with the sour cream and the biscoff and ending with the flour mixture.  Blend ingredients until combined but do not over mix.  Add vanilla extract. 

Pour half batter into prepared bundt pan and distribute evenly. Spread filling all over the batter in the bundt cake pan . Pour the rest of the batter on top of that and swirl with a spatula, if desired.  

Bake at 325 until cake leaves the sides of the pan, about 1 hour and 10 minutes.  Test the cake to see if it's done by inserting a knife or toothpick into the middle to see if it comes out clean. Let set in pan for 10 minutes, flip out. Cool completely before glazing.

Biscoff Glaze:
Ingredients:
2 cups powdered sugar, sifted
1/2 cup Biscoff spread
7 Tbs. milk (or more if needed to thin icing)(I used about 1/3 cup cream)
1/2 tsp. vanilla extract

Combine powdered sugar, Biscoff, and vanilla extract in the bowl of an electric mixer.  One tablespoon at a time, slowly add the milk until the icing is still think but is able to be drizzled on the cake.  Be careful not to make the icing too thin, use just enough to give it the right consistency of the pooling effect .

Cinnamon Filling :
1/2 tablespoon (1 1/2teaspoons) cinnamon
1/4 cup brown sugar
Mix the cinnamon and brown sugar together

BTW,  for those of you who don't know what Biscoff spread is;  go here for detail information.




What I Think:
I think all the Biscoff & Sock-It-To-Me fans will love this cake! The cinnamon taste is not overpowering, just right. The cake has a creamy moist tender texture of a sour cream pound cake. I LOVE IT! DEFINITELY A REPEAT!

Thank you Ryan, for sharing this delicious recipe, it will be a new go-to for family get-together.

I might try this later with the Nutty Biscoff and 1/4 cup chopped pecans in the Sock-It-To-Me Filling for a Nutty option. :)

*** UPDATE: BISCOFF IS NOW BEING SOLD AT WINN DIXIE!! 















ENJOY! Come again....
I  Was Featured On Sweet For Saturday!












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Cream Cheese-Biscoff Swirled Brownies

Cream Cheese-Biscoff Swirled Brownies

 
Hi everybody :)

Today's recipe starts off with a brownie mix....ssshhhhh, I won't tell anybody if you don't ;) Mixes come in handy when you're pressed for time. So this is perfect for when you need a dessert in a snap :)

Recently, I stocked up on Biscoff, because at first they didn't sell it in my area :(  When my daughter came home law school, she would bring me some. Last week, while shopping at Winn Dixie, I SPOTTED BISCOFF!! :) YEAH! (If you can't find it in your area it's sold here and here.) The price here is a little bit higher than where my daughter attends school, but that's okay. The caramel cinnamon taste had me at one spoonful :) So, this put me in my creating mode, and I  decided to add it to a brownie mix along with cream cheese.

For the Brownie:
2 bags (19 - 21 oz.) Brownies Mix (I got my mix from Sam's Club and doubled the recipe for a 13x9" pan.)
Ingredients to make mix (eggs, water, and oil)

For the Cream Cheese Layer: adapted from Kraft
1 8oz. pkg. cream cheese, softened
1/3 cup sugar
1 egg
1/2 teaspoon vanilla

To Make the Cream Cheese Layer:
Beat cream cheese with mixer until creamy add sugar, egg, and vanilla; mix well.

For the Biscoff Layer: adapted from Martha Steward
4 tablespoons butter, melted
1/2 cup powdered sugar
3/4 cup smooth Biscoff spread
1/4 teaspoon salt
1/2 teaspoon vanilla
SEE NOTE

 To Make the Biscoff Layer:

Stir together butter, powdered sugar, Biscoff, salt, and vanilla in a bowl until smooth.

Prepare brownie batter as directed on the package, spread half into a greased 13x 9'" pan.  Drop dollops of cheese filling and Biscoff filling by tablespoonfuls of  over brownie batter and spread remaining brownie batter over the top. Repeat.

Working quickly so that batter, cream cheese, and fillings don't set, drag a butter knife back and forth through the layers with the tip touching the bottom of the pan.

NOTE: I think the next time I make these, I will add a little cream or milk to the Biscoff Filling because it wasn't so creamy when I added it to the batter.

What I Think:
NOTE: Make sure to swirl more if you want the marbling to show up better. I didn't :(

BTW,  for those of you who don't know what Biscoff spread is: go here for detailed information.

Despite the fact that I did get the creamy look of the Biscoff Filling or the marbling effect I hoped for, these brownies were DELICIOUS!!! So this will be a repeat.

ENJOY! Come again.....

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Biscoff Almond Muddy Buddies

Biscoff  Almond Muddy Buddies

Hi everybody. Today I wanted to do something quick and easy. I picked this recipe because I had plenty of Biscoff spread. OH YEAH BABY!!!! For info, go here.  I was also the lucky winner of a Quacker Giveaway at Baker Street blog, another fabulous website.

Biscoff Muddy Buddies adapted partly from What's Cooking Love?

5 cups Quaker Oatmeal Squares

1 cup whole almonds, unsalted

1 cups semi-sweet chocolate chips 

1/4 cup butter

3/4 cup biscoff spread

1 1/2 cups powdered sugar

Pour the oatmeal squares and almonds  into a large bowl and set aside. In a microwave safe bowl, combine the semi-sweet chocolate chips, butter, and biscoff.  Microwave 1 minute, stopping to stir.  Microwave  additional 15 second increments if needed, until smooth. 

Chocolate oatmeal mixture

 Pour the chocolate mixture slowly over the oatmeal mixture, stirring to coat evenly.  Spread  mixture onto a cookie sheet and refrigerate for an hour or freeze for 20 - 25 minutes or until the chocolate is hardened.  Pour the powdered sugar into a ziploc bag.  After oatmeal mixture hardened break it up and put it into the ziploc bag and shake to coat well. Enjoy : )

This is a little messy to make, but very addictingly sweet snack, so if your counting calories this is NOT for you! : ) It's great to have around  for movie nights or parties, a real crowd pleaser. It should come with a sign: Do. Not. Eat. Alone. : )